A data set from Oehlert (2000) \emph{A First Course in Design and Analysis of Experiments}, New York: W. H. Freeman. Data originally from Peggy Swearingen (personal communication). Total free amino acids in cheese after 168 days of ripening when subjected to four different adjunct (nonstarter) bacterial treatments. Treatments are control, add strain A, add strain B, add strains A and B. Columns are treatment number and response.